Butternut squash lasange

This butternut squash lasange is really filling and easy to make. This is perfect pre-made for lunches or dinner during the week. The lasange keep a al dente texture and adds a element of crispiness on the top layer. I usually serve this with some tomato salad and some rocket leaves.


  • 1 Butternut squash, halved
  • 2 Onions, peeled and quartered
  • 2 Garlic cloves
  • 100g Green lentils
  • 1 tsp Dried Sage
  • 1 tsp Balsamic vinegar
  • 3 tbsp Plain flour
  • 100ml Milk
  • 1 tbsp Wholegrain mustard
  • 200g Cheddar cheese
  • Approx 8 Lasange sheets
  • 1 tbsp Butter
  • 100g Spinach
  • 50g Pinenuts


  1. Preheat oven to 180 degrees.
  2. Place the butternut squash on a tray lined with grease proof paper with the onions and garlic cloves.
  3. Drizzle with oil, balsamic vinegar and sprinkle over the sage.
  4. Meanwhile make the sauce by melting the butter and mixing in the flour.
  5. Over a gentle heat slowly add in the milk to the butter mixture stirring all the time until thickened.
  6. Add in the mustard and 1/2 of the cheese and allow to melt.
  7. Add the lentils to a pan of simmering water and allow to simmer for 30 mins until tender.
  8. When soft scoop out the flesh of the butternut squash and mix with the lentils, spinach and onions.
  9. Squeeze out the cooked garlic from the skins and add to the butternut squash mixture.
  10. In a deep dish baking tray layer a portion of the butternut squash with some pine nuts, some lasange sheets, cheese sauce, lasange sheets and repeat.
  11. Pop into the hot oven for approx 50 mins until it starts browning on top.
  12. Sprinkle over the remaining cheese and brown off in the oven.

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